by Jessica Porter
1-Inch piece dried kombu
1 Medium onion, cut into wedges
6 Inches diakon, cut into thick rounds
3 Medium parsnips, cut into thick diagonal slices
2 Medium carrots, cut into 2 inch “logs”
1/2 Teaspoon shoyu
In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add the onion. Layer the diakon, carrots,and parsnips, respectively. Pour roughly 1 inch of spring water into the pot. Cover and bring to a boil. Reduce heat and let simmer 10-15 minutes or until carrots are soft. Season with shoyu and simmer 5 more minutes. Remove the kombu and discard or slice into thin strips and return to pot. Serve.
– Mmmmmmmmm So good. I also added turnip to this dish.
All recipes are printed with permission from Jessica Porter